4 boneless chicken breasts pounded flat
3 Tbsp cheese whiz
2 tsp instant minced onions
2 Tbsp chopped green chilies
Beat together cheese, onion, and chilies. Divided the mixture equally among the chicken breast, Place mixture toward one end of the chicken and roll up so to completely enclose filling.
1/4 cup butter
1 cup crushed cheddar cheese crackers
1 1/2 Tbsp taco seasoning
Dip each roll in butter then coat with mixture of crackers and seasoning. Cook at 350 for 30 to 40 minutes.
Submitted by Jill Laws
Saturday, November 3, 2007
Seafood Salad
3 cucumbers, chopped
1 onion, finely chopped
2 tomatoes, chopped
1 pkg crab, chopped (imitation crab works fine)
3 cups of shrimp
2 avocados, chopped
Half a bundle of cilantro
Combine all ingredients and squeeze two lemons over it. Add salt to taste.
Submitted by Jill Laws
1 onion, finely chopped
2 tomatoes, chopped
1 pkg crab, chopped (imitation crab works fine)
3 cups of shrimp
2 avocados, chopped
Half a bundle of cilantro
Combine all ingredients and squeeze two lemons over it. Add salt to taste.
Submitted by Jill Laws
Tabbouleh
1 cup Bulgar wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 tsp salt
1 cup minced scallions, white and green parts
2 cups chopped parley (2 bunches)
2 hothouse cucumbers unpeeled, seeded, and diced
4 cups chopped tomatoes
1 tsp fresh ground pepper
Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room
temperature for about an hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate, The flavor will improve if the tabbouleh sits for a few hours.
Submitted by Jill Laws
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 tsp salt
1 cup minced scallions, white and green parts
2 cups chopped parley (2 bunches)
2 hothouse cucumbers unpeeled, seeded, and diced
4 cups chopped tomatoes
1 tsp fresh ground pepper
Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room
temperature for about an hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate, The flavor will improve if the tabbouleh sits for a few hours.
Submitted by Jill Laws
Bulgogi
2 lbs sirloin steak (sliced very thin; it's easier to cut if meat is slightly frozen)
3 scallions, chopped
4 cloves garlic, minced or pressed
5 Tbsp soy sauce
2 Tbsp sesame oil
1/4 cup sugar
Combine ingredients and marinate overnight. Stir fry
beef until cooked through.
For lettuce wraps. Take a piece of romaine lettuce (torn into 4 to 5 inch pieces), add soy pepper paste, rice, and then a piece of meat. Wrap and enjoy.
Submitted by Katie Laws
3 scallions, chopped
4 cloves garlic, minced or pressed
5 Tbsp soy sauce
2 Tbsp sesame oil
1/4 cup sugar
Combine ingredients and marinate overnight. Stir fry
beef until cooked through.
For lettuce wraps. Take a piece of romaine lettuce (torn into 4 to 5 inch pieces), add soy pepper paste, rice, and then a piece of meat. Wrap and enjoy.
Submitted by Katie Laws
Saturday, October 27, 2007
Tempura
Prepare the ingredients; sweet potatoes, shrimp, eggplant, Kabocha (Japanese pumpkin), green beams, zucchini, mushrooms, etc.
Make tempura batter (see recipe below).
Heat vegetable oil in a deep pan to 340-350ºF*.
Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than seafood.
Drain tempura on a rack.
Serve right away with tensuyu (tempura dipping sauce).
Tempura Batter:
1 egg beaton and ice cold water to make 1 cup
1/2 cup all-purpose flour
1/2 cup cornstarch
Beat the egg in a bowl. Add ice water. Add premixed flour and cornstarch in the bowl and mix lightly. Be careful not to overmix the batter. Makes 4 servings.
Tempura Dipping Sauce:
Buy "Tsuyu" (all-purpose seasoning soup) and add water.
OR
1 cup dashi soup stock
1/4 cup mirin
1/4 cup soy sauce
put everything in a sauce pan and bring to a boil.
*to check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360ºF. If the batter goes halfway to the bottom and comes up, it's about 340ºF.
Submitted by Akiko Takara
Make tempura batter (see recipe below).
Heat vegetable oil in a deep pan to 340-350ºF*.
Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than seafood.
Drain tempura on a rack.
Serve right away with tensuyu (tempura dipping sauce).
Tempura Batter:
1 egg beaton and ice cold water to make 1 cup
1/2 cup all-purpose flour
1/2 cup cornstarch
Beat the egg in a bowl. Add ice water. Add premixed flour and cornstarch in the bowl and mix lightly. Be careful not to overmix the batter. Makes 4 servings.
Tempura Dipping Sauce:
Buy "Tsuyu" (all-purpose seasoning soup) and add water.
OR
1 cup dashi soup stock
1/4 cup mirin
1/4 cup soy sauce
put everything in a sauce pan and bring to a boil.
*to check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360ºF. If the batter goes halfway to the bottom and comes up, it's about 340ºF.
Submitted by Akiko Takara
Fried Rice
2 cups cooked Japanese rice (leftover rice is best)
1/3 cup chopped onion
1/3 cup diced ham or bacon
2 eggs
1 tsp chicken bouillon (I use powder type)
chopped green onion
salt & pepper
2 tsp vegetable oil
Put a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and make scrambled eggs. Remove the scrambled eggs from the pan, and place into a dish and set aside. Put the pan on high heat and add more oil. Saute ham/bacon and onion. Add rice and stir well. Add bouillon, salt and pepper. Add the scrambled egg to the rice mixture. Add green onion. Turn off heat and serve. Makes two servings.
Submitted by Akiko Takara
1/3 cup chopped onion
1/3 cup diced ham or bacon
2 eggs
1 tsp chicken bouillon (I use powder type)
chopped green onion
salt & pepper
2 tsp vegetable oil
Put a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and make scrambled eggs. Remove the scrambled eggs from the pan, and place into a dish and set aside. Put the pan on high heat and add more oil. Saute ham/bacon and onion. Add rice and stir well. Add bouillon, salt and pepper. Add the scrambled egg to the rice mixture. Add green onion. Turn off heat and serve. Makes two servings.
Submitted by Akiko Takara
Tuesday, October 23, 2007
Spiced Cider
2 quarts apple cider or juice
1/2 cup packed brown sugar
3 each cinnamon sticks
3/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
additional cinnamon sticks, optional
1. In a large saucepan, combine the first six ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks.
3. Use additional cinnamon sticks for stirrers if desired.
I usually double this recipe and then, after cooling, return it to it's original plastic jug and store in the fridge so that my family can enjoy hot cider at breakfast. It keeps for a few weeks. Servings: 10. Yield: 2 quarts
Submitted by Chantel Younger
1/2 cup packed brown sugar
3 each cinnamon sticks
3/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
additional cinnamon sticks, optional
1. In a large saucepan, combine the first six ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks.
3. Use additional cinnamon sticks for stirrers if desired.
I usually double this recipe and then, after cooling, return it to it's original plastic jug and store in the fridge so that my family can enjoy hot cider at breakfast. It keeps for a few weeks. Servings: 10. Yield: 2 quarts
Submitted by Chantel Younger
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